“The breakfast of Champions!”

 

PREPARATION TIME: 5 mins

COOKING TIME: 20 mins

SERVES: 1

 

INGREDIENTS:

  • 2 organic pork sausages (gluten free)
  • 3 slices of bacon
  • 6 cherry tomatoes – chopped in half
  • 1 free range egg
  • Sliced mushrooms
  • Fresh Thyme
  • Cup of spinach
  • 1/4 small sweet potato – boiled & mashed
  • 1 spring onions – cut into small pieces
  • 1 tsp tomato puree
  • 1 tsp sundried tomato paste
  • 1/4 small onion – diced
  • 1 tsp Coconut oil
  • 1 tsp butter
  • 1/2 avocado
  • 1/2 inch block of carrot – grated.

 

METHOD:

  1. Start by making the guacamole – mash the avocado and combine in a bowl with the grated carrot, and diced onion. Add to a small side pot.
  2. Now prepare the “hash brown”. Chop the sweet potato into 1 inch chunks and boil in pot until soft. Remove and mash with a fork. Add in the spring onion, tomato puree and sundried tomato paste. Shape into a flat circular pate. Add to frying pan with coconut oil over a medium heat – fry for 4 minutes each side. Add to plate.
  3. In a frying pan, add butter and add in sliced mushroom – fry for 4 minutes, then add thyme and cook for a further minute. Add to plate.
  4. Heat oven to 200 degrees.
  5. On a baking tray add the 6 cherry tomatoes with a tsp of butter and sprinkle with salt & pepper.
  6. In the large frying pan cook the bacon & sausages until browned – not cooked through, then add to the baking tray.
  7. Place the baking tray in the oven for 10 minutes.
  8. While the baking tray is in the oven, add spinach to a frying pan with 1 tsp of butter – over a medium heat and cook until the spinach has wilted. Add to plate.
  9. Fry egg and add to plate
  10. When everything is cooked remove food from baking tray and add to plate and serve

 

Paleo Full English Breakfast
 
Prep time
Cook time
Total time
 
“The breakfast of Champions!”
Author:
Serves: 1
Ingredients
  • 2 organic pork sausages (gluten free)
  • 3 slices of bacon
  • 6 cherry tomatoes – chopped in half
  • 1 free range egg
  • Sliced mushrooms
  • Fresh Thyme
  • Cup of spinach
  • ¼ small sweet potato – boiled & mashed
  • 1 spring onions – cut into small pieces
  • 1 tsp tomato puree
  • 1 tsp sundried tomato paste
  • ¼ small onion – diced
  • 1 tsp Coconut oil
  • 1 tsp butter
  • ½ avocado
  • ½ inch block of carrot – grated.
Instructions
  1. Start by making the guacamole – mash the avocado and combine in a bowl with the grated carrot, and diced onion. Add to a small side pot.
  2. Now prepare the “hash brown”. Chop the sweet potato into 1 inch chunks and boil in pot until soft. Remove and mash with a fork. Add in the spring onion, tomato puree and sundried tomato paste. Shape into a flat circular pate. Add to frying pan with coconut oil over a medium heat – fry for 4 minutes each side. Add to plate.
  3. In a frying pan, add butter and add in sliced mushroom – fry for 4 minutes, then add thyme and cook for a further minute. Add to plate.
  4. Heat oven to 200 degrees.
  5. On a baking tray add the 6 cherry tomatoes with a tsp of butter and sprinkle with salt & pepper.
  6. In the large frying pan cook the bacon & sausages until browned – not cooked through, then add to the baking tray.
  7. Place the baking tray in the oven for 10 minutes.
  8. While the baking tray is in the oven, add spinach to a frying pan with 1 tsp of butter – over a medium heat and cook until the spinach has wilted. Add to plate.
  9. Fry egg and add to plate
  10. When everything is cooked remove food from baking tray and add to plate and serve

 

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